In case you haven’t noticed via my social media, I have a mild obsession with Brussels sprouts. Despite my sincere love for this vegetable, I realized I only had one recipe on Eat Real Live Well featuring them, and it goes wayyyy back. It’s time this blog got a shiny new Brussels sprout recipe! Roasted brussels sprouts are the best option for a versatile veggie.
Ever since we started pan roasting them on our new-ish Le Creuset cast iron skillet a few months ago we haven’t turned back. I must say, Tim does a fantastic job and has high Brussels cooking confidence, so often I sit back (aka do a million other things around the house) while he cooks.
Nutrients in Brussels Sprouts
Other than being tasty, what else is so great about this veggie? Brussels sprouts provide more than your daily value for vitamin C, plus fiber, potassium, B-6, Vitamin A, and even 3 grams of protein per serving. They also contain some cancer fighting antioxidants and have been shown to support good gut health.
Enjoy this simple recipe along with an energizing starch and protein, on top of a warm or cold salad, or mixed with other veggies in a wrap!
- Due to different burners and ovens, cooking time may vary slightly.
- For a more tender Brussels sprout, double the oil indicated in the recipe.
Have other ways you love to eat these green gems? Share in the comments below!
Easy Pan Roasted Brussels Sprouts
- case iron skillet
- 1 tbsp olive oil
- 1.2 lb brussels sprouts halved lengthwise
- 1/4 tsp salt
- crushed red or black pepper to taste
- Heat oven to 375°F
- While oven is heating, toss halved Brussels sprouts in a large bowl with ½ tbsp of the oil, salt and pepper.
- Heat cast iron pan over medium heat with the other ½ tbsp of oil (do not let the oil smoke).
- Place brussels sprouts cut side down to fill the pan.
- Cover and let cook over the stove 4-6 minutes.
- Uncover and transfer to the oven, allowing to cook for an additional 10 minutes.
- Remove pan from oven and transfer the Brussels sprouts to a serving bowl.